Introduction

Sweet foods and drinks usually complete lunch, dinner or breakfast. These are kissels, compotes, mousses, jellies, sambuca, puddings, tea, coffee, etc. needs, and the object of this pleasure is a substance that almost does not require digestive work ... - sugar.

Sweet foods are not only tasty, but also very nutritious. Most of them contain a significant amount of sugars. Some sweet dishes, such as ice cream, cream, etc., are rich in fats, and such dishes as cottage cheese pudding, puff pastry, are rich in proteins. In addition, a number of sweet dishes also contain vitamins, mineral salts necessary for the human body.

Sweet foods and drinks are an important source of easily digestible sugar. Without the carbohydrates that it contains, a person simply cannot do. However, it should be remembered that approximately 1/3 of the entire need for them should be covered by sugar itself, and the rest by cereals, potatoes, flour, fruits, berries. As you know, granulated sugar inhibits the secretion of gastric juice and activates the secretion of the pancreas. Therefore, sweet dishes should be served after a hearty dinner, not earlier than 5-10 minutes later. The role of sweet dishes in human nutrition is determined not so much by their calorie content as by their high palatability. However, we should not forget that in our time, sharply reduced physical activity Excess intake of sugars in the body leads to obesity and obesity. It is very important to pay attention to the fact that the composition of dessert dishes includes more fresh fruits, berries, fruits, which are carriers of vitamins, mineral salts and other organic substances.

Fresh fruits are especially valued, as they contain easily digestible sugars - glucose and fructose. In addition, they contain fruit acids (malic, citric, tartaric), iron compounds, vitamins and enzymes. Easily digestible sugars - glucose and fructose - are rich in grapes, apples, cherries, plums, apricots, peaches, etc.

Fruits and berries are one of the most valuable sources of minerals (potassium, sodium, calcium, iron, phosphorus, chlorine, magnesium, etc.). Important elements for our nutrition are calcium and iron. Calcium is found in significant amounts in some fruits, especially in berries - strawberries, raspberries. The most rich in iron are wild strawberries, blueberries and grapes. Potassium is most found in stone fruits, and magnesium is found in blackberries, raspberries, and strawberries.

Of exceptional importance in nutrition are fruits and berries due to the content of vitamins A, B, C, P; they are especially rich in vitamin C. Most of the vitamin C in rose hips, unripe walnuts, blackcurrant, lemons, oranges. The fruits of mountain ash, apricot, wild rose are rich in provitamin A - carotene. The physiological effect of this substance is the same as that of vitamin A, since in the human body carotene is converted into vitamin A. B vitamins are found in oranges, apples and pears; lemons, grapefruits, black currants contain vitamin R.

Of great importance for preserving the vitamin value of sweet dishes from fresh fruits and berries is the correct cold processing of fruits. Peeled and especially chopped fruits should not be stored for a long time, care must be taken to ensure that the fruits and berries do not come into contact with iron or copper utensils, etc.

In the manufacture of kissels, mousses, jelly, juice from fresh berries should be squeezed out and added to the dish at the end of its preparation.

The organic acids contained in the fruits, in combination with the sugars of the fruits, give them a pleasant, sour taste. The most common acids are malic, tartaric and citric, which are called fruit acids.

In culinary practice, peeled and chopped apples, quinces, pears or other fruits are either steamed or dipped in acidified cold water to prevent browning. This destroys the enzymes that cause the oxidation of tannins.

Fresh fruits are directly eaten only in a mature state. Therefore, the widespread use of canned fruits (dried, quick-frozen, etc.) is of great importance.

Dried fruits are very nutritious and tasty. The cost of labor and time for their culinary processing is much lower compared to the processing of raw products. Compotes, kissels, jelly, mousses, as well as fillings for puddings and sweet pies are prepared from dried fruits.

Frozen fruits and berries in their taste, nutritional value, vitamin content almost do not differ from fresh ones. At the same time, they favorably differ from fruit compotes (canned food) in that they are not sterilized, that is, heated at temperatures above 100 ° C, as a result of which they better preserve the taste and nutritional properties of fresh fruits. Frozen fruits can be used after defrosting as a dessert, as well as a semi-finished product for making compotes, fruit salads, ice cream and other sweet dishes.

Vanillin, vanillin, essences are used to add aroma, smell, taste in the manufacture of sweet dishes: rum, cognac, lemon, etc. Vanillin, like vanilla, is added to sweet dishes only after heat treatment, otherwise the aroma disappears. For gelling sweet dishes, agar (seaweed) and gelatin are used. They are washed before use, soaked in a large amount of cold boiled water, and after swelling, the excess is drained. As a rule, 8 weight parts of water are taken for 1 part of gelatin.

Whipped cream is also used to prepare many sweet dishes. chicken eggs. This, in turn, makes it mandatory to comply with a number of culinary and hygienic rules. First of all, you need to carefully monitor the expiration date of these products. One stale egg can ruin a lot of food. To prepare whipped proteins, they are carefully separated from the yolk and beaten chilled. After high-quality whipping, they should increase in volume by 7-8 times.

Milk is used in different types for the preparation of creams, ice cream, milk sweet drinks, etc.

For the preparation of cereals, flour and other sweet dishes, as well as milk jelly, milk is introduced in its natural form, as well as condensed and dry.

Cream in most cases is introduced whipped. Immediately before use, the cream is filtered into a non-oxidizing dish and cooled. The less fat the cream contains, the more it should be cooled before whipping. Whipping should be done in a cold room. The cream is whipped until their volume increases by 2 - 2.5 times.

For the preparation of sweet dishes, granulated sugar is mainly used. In many dishes, sugar is introduced in the form of syrup or powder. To obtain a syrup, sugar is dissolved in water, heated to a boil, the resulting foam is removed and filtered.

The dishes in which sweet foods and drinks are served must be absolutely clean and correspond to the product placed in it. For hot sweet dishes, the dishes need to be heated, and for cold ones, they need to be cooled.

Creams, glazes, pastes, candied fruits, etc. are used as decorations. This makes sweet dishes especially attractive in appearance.

Sweet dishes are often not always correctly replaced by the word dessert. It should be noted that there are still differences between these similar terms. Desserts include only fruits, berries, their juices, fruit and berry jelly, mousses, that is, only light refreshing sweet dishes. Sweet heavy dishes - cakes, muffins, charlottes, jelly, etc. - do not belong to desserts. Of the hot drinks, desserts still include tea and coffee, which tonic the general condition, speeds up the digestion process and relieves the feeling of heaviness after dinner.

Sweet dishes

In cooking, all sweet dishes are divided into several main groups:

1. Compotes.

2. Jelly dishes - kissels, jelly, mousses, sambuki, creams.

3. Hot sweet dishes - flour, cereals, etc.

4. Ice cream and parfait.

5. Sauces, syrups.

Among other things, there are a variety of sweet dishes, which, according to the composition of their components and the method of preparation, are difficult to attribute to any particular type of sweet dishes. Some sweet dishes (for example, sambuki) are prepared from other sweet dishes or used as a decoration (creams, glazes, candied fruits, etc.).

The most common sweet dishes include compotes, kissels, mousses, sambuki, jellies, creams, ice cream.

Compotes. For the preparation of compote, intact fresh fruits, washed, peeled and, depending on the size, cut into slices or boiled whole until soft. When cooking compote from dried fruits, they are thoroughly washed beforehand, and then poured with cold water and boiled until soft, adding granulated sugar to taste. Frozen fruits are first thawed at room temperature and then compote is boiled, as if from fresh fruit.

Kiseli. An old Russian dish, in terms of the presence of vitamins, it is not inferior to orange juice. Kissels are prepared from fresh, canned berries and fruits, from berry and canned juices, syrups, purees, and milk. They can be thick, semi-liquid and liquid, depending on the amount of starch added. To prepare fruit and berry jelly, juice or puree is first prepared, and a decoction is prepared from the pulp. Sugar is added to the broth, then heated to a boil, removed from heat, starch is brewed, pouring it in with rapid stirring, and the jelly is heated until small bubbles appear. Potato starch is diluted with four times the amount of squeezed juice or water. Raw berry juice is added to the jelly, just removed from the stove. The finished jelly is poured into portioned dishes (kremanki, vases, glasses, molds) and sprinkled powdered sugar for film warning. Ready jelly should have a thick consistency without lumps. Their color and smell should correspond to the products used; vanillin can be added to apple and milk jelly.

Jelly. Fruit jellies are usually made from juices that are boiled down with sugar and gelatin added to them. However, dishes prepared with gelatin cannot be stored. That is why many housewives, instead of adding gelatin, simply increase the boiling of sugar and the cooking time, which allows you to store jelly in glassware in the cold.

This jelly can be used to gel whole, as well as sliced ​​​​fruits and berries. You can make a jellied “shirt” for whipped cream using a mold, you can also pour the jelly into small molds and serve as an independent dish with cream or syrup.

All types of opaque (non-fruit) jellies prepared using milk, eggs, semolina or flour on gelatin, with the addition of sugar, spices and flavorings, are called blamange.

Mousses. Gelatin or semolina serves as a gelling agent for mousses, and syrups for them are prepared in the same way as for jelly. When whipping, the volume of the mixture increases by two to three times. After whipping, the mousse is poured into molds or on wires. Mousse is served with syrup, liquor, wine, fresh berries, whipped cream.

Sambuca. In sambuca, gelatin and pectin, which is found in apples and apricots, serve as gelling agents. For sambuca, apples are washed, peeled, cored and cut into slices. Apricots are cut in half and the pits are removed. Thus prepared apples and apricots are placed on a baking sheet, sprinkled with sugar, poured a little water and baked in an oven. The cooled ready-made fruits are rubbed through a sieve, granulated sugar, chilled egg white are added to them and beat until the volume increases by 1.5 - 2 times. Then gelatin soaked in water and melted on the stove is poured in a thin stream, quickly mixed, poured into prepared molds and cooled. When serving, sambuco is poured with syrup, liquor and good wine are served separately.

Creams. Creams are prepared on a different basis: on sour cream, on egg yolks and fruit and berry mixtures, on cream with at least 20% fat content. At the same time, the cream is whipped into a lush foam, an egg-milk mixture with sugar and gelatin dissolved in it, as well as various flavoring and aromatic additives are added to them. The cream is cooled in molds, and before serving, spread on dessert plates, bowls, vases.

Ice cream- one of the most famous and favorite sweet dishes. As a rule, it is prepared as follows: eggs, thoroughly ground with sugar, are combined with hot boiled milk and, stirring continuously, heated until thickened, various additives are added and cooled.

Parfait is a type of ice cream - it is cream whipped with sugar with the addition of vanillin and chilled.

Kiseli

Kissel of dried fruits with breadcrumbs

Pour dried bread with water, add soaked dried fruits and cook until softened, then strain the broth, add starch dissolved in water and bring to a boil again.

Compound: wheat bread - 200 g, dried fruits - 100 g, sugar - 100 g, potato starch - 55 g, water - 600 g.

Kissel from dried apples

Soak apples for 3-4 hours, then boil in the same water. First bring to a boil and cook for 30 minutes on low heat. Drain the broth, rub the apples, put in the broth, add sugar and bring to a boil, brew starch diluted in the chilled broth.

Compound: apples - 200 g, sugar - 5 tbsp. spoons, starch - 3 tbsp. spoons, water - 2 liters.

Dried blueberry kissel

Sort blueberries, rinse with warm water, put in a bowl, pour cold water and cook until completely softened. Mash the berries, strain the broth through cheesecloth, folded in several layers, so that small grains of blueberries do not get into the jelly. Add sugar, citric acid or cranberry juice to the broth, bring to a boil, pour in the diluted starch and brew the jelly.

Compound: dried blueberries - 250 g, sugar - 250 g, starch - 100 g, water - 2.2 l, citric acid.

Rosehip kissel

Sort dried rose hips, rinse in cold water, place in a saucepan, pour hot water, close the lid, leave for 1.5 hours to swell, then cook in the same water until softened for 10 - 15 minutes.

Strain the finished broth, add granulated sugar, citric acid, bring to a boil, add diluted starch, stir quickly and bring to a boil again.

Pour the jelly into portioned dishes and cool.

Compound: dried rose hips - 40 g, granulated sugar - 120 g, starch - 45 g, citric acid.

Kissel from steamed viburnum

Put viburnum in a clay pot or saucepan, add a little water, close the lid tightly and steam in the oven for 2-3 hours. After that, rub viburnum through a sieve, dilute with hot water, add sugar, bring to a boil and add diluted starch.

Compound: viburnum - 150 g, sugar - 100 g, starch - 40 g.

Kissel from jam, jam or jam

Jam, jam or jam put in a bowl, diluted with hot water, stir thoroughly, boil for 6 minutes, strain through a sieve and at the same time rub lightly. Heat the prepared syrup again, add granulated sugar, pour in the starch, stir quickly and bring to a boil.

Then pour the jelly into a bowl, sprinkle with sugar and cool.

Compound: jam, jam or jam - 150 g, granulated sugar - 40 g, starch - 35 g.

Kissel from apricots or dried apricots

Rinse the apricots in warm water, remove the seeds from them, place in a saucepan, pour hot water and boil for 6 minutes. Rinse dried apricots in warm water and cook until tender. Grind boiled apricots or dried apricots together with the broth through a sieve, add granulated sugar, heat to a boil, pour in starch and heat until bubbles appear.

Pour the finished jelly into serving dishes, sprinkle with sugar and cool.

Compound: apricots - 200 g or dried apricots - 150 g, granulated sugar - 150 g, starch - 50 g.

Kissel from cherry plum

Pour the fruits with hot water, cook until completely boiled, wipe, gradually pouring in the broth. Then add sugar, bring the mixture to a boil, pour in the starch diluted with chilled broth. Bring the jelly to a boil and refrigerate.

Compound: water - 800 g, cherry plum - 100 g, sugar - 4 tbsp. spoons, potato starch - 3 tsp.

Cherry Kissel

Sort the cherries, rinse in cold water, place in a non-oxidizing bowl and mash with a wooden pestle so that the bones remain intact. Pour the juice into a porcelain dish, and boil the pulp for 5 minutes. Add granulated sugar to the strained broth, heat to a boil, remove from heat, pour in starch, heat until bubbles appear, stirring, add chilled juice and pour into serving dishes, sprinkle with sugar and cool.

Compound: cherry - 200 g, granulated sugar - 150 g, starch - 50 g.

Kissel from cranberries

Prepare the berries, that is, sort and rinse with cold water. Then knead in a non-oxidizing dish with a wooden pestle, dilute with a little water and squeeze. Drain the squeezed juice into a porcelain dish, cover and refrigerate. Place the remaining mass (pulp) in a saucepan, pour hot water over it and boil for 5 minutes, then strain through cheesecloth. Add granulated sugar to the prepared broth and bring it to a boil again, remove the pan from the stove and remove the foam from the surface. Pour potato starch into a separate bowl, dilute with cold water or juice and strain. Pour the prepared starch into the hot sugar syrup, stir quickly with a wooden paddle or pastry whisk and, stirring constantly, heat until bubbles appear.

After brewing the starch into the jelly, pour the previously squeezed juice and sprinkle it with sugar.

Compound: cranberries - 150 g, granulated sugar - 160 g, potato starch - 50 g.

Thick cranberry jelly

Kissel is prepared in the same way as described above, but with more starch. Pour the finished jelly into serving dishes, sprinkle with sugar and cool.

Serve this jelly with milk or cream.

Compound: cranberries - 200 g, granulated sugar - 200 g, starch - 50 g, milk or cream.

Gooseberry kissel

From 3 glasses of water and sugar, boil the syrup, pour the berries into it and cook until soft. While stirring the liquid, pour the starch diluted with cold water into it, bring to a boil, remove from the stove. Pour the jelly into small plates, sprinkle with sugar, cool. Serve with milk.

Compound: water - 1 l, gooseberries - 300 g, starch - 3 tbsp. spoons, sugar, milk.

Kissel lemon

Boil water with sugar, add zest and lemon juice, boil again, strain. Put on fire again and, stirring continuously, pour in a thin stream a mixture of starch and 200 ml of lukewarm water. As soon as it bubbles and thickens, remove from heat, cool, serve with cream or milk.

Compound: water - 800 ml, sugar - 1 cup, zest of 1 lemon, juice of 1.5 lemons, starch - 0.4 cups.

Kissel from carrots

Peel the carrots, grate on a coarse grater, pour boiling water and cook until soft. Then add sugar, cranberry or lemon juice, starch diluted with cold water, bring to a boil, pour onto a dish and sprinkle with sugar. Serve chilled with milk.

Compound: carrots - 300 g, water - 0.5 l, sugar - 1 cup, lemon or cranberry juice - 1 tbsp. spoon, starch - 2 tbsp. spoons.

Rhubarb kissel with milk or whipped cream

Peel the rhubarb, rinse, cut into pieces, put in boiling water, add sugar, cinnamon and bring to readiness. Add starch diluted with cold water and boil. Pour the finished jelly into glasses, sprinkle with sugar and cool. Serve with cold milk or cream.

Compound: rhubarb - 500 g, sugar - 1 cup, starch - 2 tbsp. spoons, cinnamon, milk or cream.

Kissel from beetroot broth with sour cream

Cut off root shoots and tops of beets. Rinse the root vegetables, pour hot water, add a little citric acid and boil. Strain the broth, bring to a boil. Part of the chilled broth, dilute the potato starch and, stirring, pour it into the hot broth. Bring to a boil and remove from stove. Pour the jelly into glasses and chill. Then, without stirring it, add sour cream or serve it separately.

Compound: beetroot broth - 1 l, starch - 50 g, citric acid - 2 g, sour cream - 200 g.

Kissel currant

Sort the cooked berries, rinse with hot water, mash with a wooden pestle or spoon, add half a glass of boiled cold water, mix and rub through a sieve or squeeze through gauze. Pour the pomace from the berries with two glasses of water, put on the stove and boil for 5 minutes. After boiling, strain, put sugar into the prepared broth, bring to a boil and pour in potato flour, previously diluted in boiled cold water, or starch prepared in the same way, let it boil again. You can add berry puree to the finished hot jelly, mix everything well and pour into glasses.

Compound: currants - 150 g, potato flour - 60 g or starch - 60 g.

Importance of sweet foods in nutrition

Sweet foods are a source of easily digestible sugar carbohydrates. However, about 1/4 of the total need for carbohydrates should be covered by sugars, and the rest by starch. If the diet contains a large amount of purified (refined) carbohydrates, fats are formed in the body. Therefore, the dishes of this group cannot be the main ones in the diet and they are usually served for dessert.

According to I.P. Pavlova, "... a meal that began with pleasure due to the need for food should end with it, despite the satisfaction of the need, and the object of this pleasure is a substance that almost does not require digestive work ... sugar."

It should not be forgotten that sugar inhibits the secretion of gastric juice and enhances the secretory activity of the pancreas. Therefore, it is advisable to serve sweet dishes some time after the main dishes of the dinner.

The composition of many sweet dishes includes fats, eggs, milk, cream, which determine their high calorie content. However, the role of sweet (dessert) dishes is determined not by their calorie content, but by their high taste properties. Of particular value are those dishes, which include fresh fruits and berries, as they are a source of vitamins C, P, mineral elements, organic acids, a number of biologically active substances.

Apples, apricots, oranges, tangerines are rich in pectin substances that suppress putrefactive processes in the intestines, reduce gas formation and absorption of many harmful substances.

Many sweet dishes are rich in lipotropic substances that prevent fatty liver and normalize fat metabolism, methionine, choline, inositol, etc. These substances are especially important in the nutrition of elderly and middle-aged people.

There is a lot of methionine in cottage cheese, yolks are rich in olin, which are part of many sweet dishes, oranges are rich in inositol. An important source of P-active substances are dishes, which include grapes, black currants, chokeberry, plums.

Classification of sweet foods. All sweet dishes are divided into cold and hot according to the serving temperature. However, this division is arbitrary, since many dishes are served both hot and cold (baked apples, pancakes with jam, etc.).

Cold sweet dishes include fresh fruits and berries, compotes and fruits in syrup, gelled dishes (jelly, jellies, mousses, sambuca, creams), whipped cream, ice cream. For hot souffles, puddings, sweet cereals, apple dishes, croutons, etc.

Preliminary preparation of products

Products that are part of sweet dishes are subjected to pre-processing.

Sugar. To obtain various syrups, sugar is dissolved by heating in water, fruit decoctions and juices. The foam formed on the surface is removed.

Fruits and Berries. They come in fresh and processed form (dried, frozen and canned).

Fresh fruits and berries are sorted, cleaned and washed (except for raspberries). When peeling pears and apples, in addition to the peel, the core and seeds are removed. Peeled and chopped apples, pears and quince are stored in acidified water before use so that they do not darken. Stone fruits are freed from stones, the stalks are removed from the berries.

Dried fruits sorted to remove impurities, sorted by type and washed.

Quick-frozen natural fruits are freed from containers, thawed for 10 ... 15 minutes, washed and transferred for further thawing into appropriate dishes. If thawed fruits are not used immediately, they are stored in cold syrup in the refrigerator.

To prepare some dishes, fruits and berries are rubbed. To facilitate rubbing, fresh apples are baked or boiled, pears are boiled, stone fruits (except cherries) are stewed in syrup, dried fruits are boiled, berries are rubbed raw.

Cream and sour cream. In the production of some sweet dishes, cream and sour cream are whipped in a non-oxidizing bowl at a temperature of 4 ... 7.C. For whipping use cream 35%, and sour cream 36% fat.

The dishes are filled no more than 1/3, since after whipping sour cream and cream increase by 2 ... 2.5 times. Whipped cream and sour cream are not subject to storage, as their volume decreases.

Eggs. When preparing the egg-and-milk mixture, the eggs are ground with sugar, diluted with boiled hot milk, heated until thickened (80 ° C). With separate use of proteins and yolks, the latter are ground with sugar, and the proteins are whipped.

Well-whipped proteins increase in volume by 5-8 times, retain their shape and stay on the whisk. The formation of a stable foam is facilitated by the addition of citric acid (2 ... 3 drops of concentrated acid per 10 proteins). Proteins are cooled, after which they are beaten slowly at first, and then faster.

gelling agents. In the preparation of sweet dishes, various polymeric gelling agents are used: potato and corn starch, modified starches, gelatin, agar, agaroid, furcellaran, sodium alginate, pectin substances.

Starches used to make jelly. When heated, they form jellies, the density and pour point of which depend on the concentration of starch. To obtain jellies that retain their shape at room temperature (thick kissels), the concentration of potato starch should be about 8%, and for jellies that do not harden at room temperature (semi-liquid and liquid kissels), 3 ... 3.5%. Potato starch gives transparent jellies, so it is used for fruit and berry jelly. Corn gives tender, but opaque jellies, so it is used to make milk jelly.

Modified starches in culinary practice are mainly used by acid and combined processing. The strength of modified starch jelly also depends on the concentration of the latter.

Gelatin a protein product that does not have taste and smell. It dissolves in hot water and forms a gel when cooled. Sufficiently strong jellies are obtained at a concentration of gelatin in the system of 2.7 ... 3.0%. It is not recommended to boil gelatin solutions, as the gelling ability of the system decreases. Gelatin is dissolved in water in a ratio of 1: 8. To increase the strength of the jelly, it is necessary to withstand it after formation for 30 ... 60 minutes at a gelatinization temperature, and then transfer it to cooled chambers.

Whipping gelatin produces foam. This property is used in the preparation of mousses, sambuca. Whipping should be carried out at a temperature close to gelling.

­ agar used in the manufacture of jelly. Agap slightly dissolves in cold water, but swells well in it. In hot water (already at a concentration of 1.5%) it forms a colloidal solution, which, when cooled to 32 ... 35 ° C, gives a jelly with a vitreous fracture. The jelly hardens very quickly, so it is not used for mousses and sambuca.

agaroid gelatin is twice as strong as gelatin. Solutions of agaroid at a concentration of 1.5% form jelly at 15...17 o C and melt at 40...44 o C. Therefore, it is advisable to use jelly to decorate dishes on holiday.

Furcellaran by nature close to agy and agaroid. At a concentration of 0.5 ... 1%, it forms odorless and tasteless jellies with a pour point of 250 ° C and a melting point of 38 ° C.

Prepare furcellaran, like agaroid. Sodium alginate is stable when heated, its jellies are colorless, transparent, tasteless and odorless. Products made from sodium alginate are not cooled in the refrigerator, since gelation proceeds the same at any temperature. This allows you to prepare gelled sweet dishes as needed. Pectin, unlike the listed substances, is able to form jellies only in the presence of sugar and acids. When preparing sweet dishes, they usually do not use pectin preparations, but puree from products rich in it: apples, apricots, black and red currants, raspberries. Recently, however, exfoliated pectins (apple, beet) have also been used.

Pectins of different nature differ significantly in gelling ability, which should be taken into account in cooking.

The use of pectins as gelling agents for the preparation of sweet dishes is advisable in the organization of preventive nutrition, since they are able to bind and remove such harmful substances from the intestine as compounds of lead, tin, strontium, molybdenum, and mercury.

Natural fruits, berries and fruit vegetables

Fresh fruits and berries retain their vitamin activity, taste and aroma after harvest. Therefore, they are among the most valuable dessert dishes. They are used fresh and frozen. Fruits and berries are fresh. Washed with running drinking water and dried fruits and berries are placed in a vase, on a dessert plate, in a bowl before leaving. Berries can be sprinkled with sugar or refined powder. Grapes are stacked with a whole bunch and released without sugar.

Oranges with sugar or wine. The fruits are washed, dried, the skin is cut in several places and removed, the seeds are removed and cut into circles; tangerines can be divided into slices. Beautifully arranged fruits are sprinkled with sugar or refined powder. They can be filled with dessert grape wine and served after 15-20 minutes.

Pineapples with sugar and wine. Peel off the pineapple. Small pineapples are cut across into circles and the core is removed with a cylindrical recess, and large pineapples are cut from top to bottom in half, the core is removed and each half is cut into several pieces. Pineapples are served in the same way as oranges.

Watermelon melon fresh. Watermelon, melon are washed, dried, cut lengthwise into two parts, and then into slices. In watermelons and melons, you can cut off the rind and remove easily separating seeds. Served chilled on a dessert plate, refined powder or granulated sugar can be served separately in a socket.

Raspberries or strawberries with milk, sour cream or cream.

Prepared raspberries or strawberries are placed in vases or bowls. Whipped cream, or sugar, or refined powder is served in a socket, and boiled milk, or sour cream, or cream in a milk jug. Whipped cream with powdered sugar can be released on the berries from a pastry bag.

Prunes with whipped cream or sour cream. The sorted and washed prunes are poured with hot water and left in it until they swell and cool completely. Then the bones are removed from the prunes and put in bowls or vases, and whipped cream or sour cream is released from the confectionery bag on top.

Bananas with cream or milk. Peeled bananas are cut into slices 5-6 mm thick, put in vases and sprinkled with sugar or refined powder. Cold boiled milk or cream is served separately.

Frozen fruits and berries with syrup. Fruits and berries frozen without sugar are not completely thawed, after 10-15 minutes they are washed, laid out in vases or bowls, poured with warm syrup and allowed to brew for 25-30 minutes.

When using berries frozen with sugar, the jars are placed for 10-15 minutes in warm water, after which they are opened. The syrup from the berries is mixed with boiled chilled water and boiled grape wine. This mixture is poured over berries placed in bowls.

Fruit salads. Oranges and kiwi are peeled, pears and apples are peeled and seed nests are removed; pineapples are washed, the peel is cut off and the fibrous core is removed; seedless grapes are washed. Prepared fruits (except grapes) are cut into cubes or slices, placed in vases or wine glasses, it is possible in orange baskets and poured with sauce from a mixture of sour cream or cream, raspberry syrup, orange juice. Liquor or cognac can be added to the sauce.

Compotes and fruits in syrup

Compotes are prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations, and from one of any kind. When cooking from fruits and berries, a significant amount of sugars and other soluble substances (vitamins, mineral elements) pass into decoctions or syrups. So, when cooking compotes from dried fruits, about 50% of the sugars contained in them pass into the broth. When cooking compotes from sour fruits and berries, part of the sucrose is hydrolyzed under the action of acids (citric, malic, etc.) contained in them. So, when cooking apple compote

14 ... 19% of sucrose can be hydrolyzed. as a result of hydrolysis (inversion), glucose and fructose accumulate. The degree of sweetness of the latter is higher than that of sucrose. This is the reason for the change in the taste of fruits such as apples and quinces, when cooking compotes from them. Hydrolysis of sucrose practically does not occur during the cooking of compotes from dried fruits, since the acidity of decoctions from dried fruits is much lower than that of decoctions from fresh fruits and berries. Therefore, it is recommended to add citric acid to dried fruit compotes at the rate of 1 g per 1 kg of compote.

Compotes are served in vases or glasses. Their temperature during serving should be 12 ... 15 ° C.

Fresh fruit compotes. Prepared apples, pears, quince (without peel and core) are cut into slices before use. The peel, depending on the type of fruit, may not be peeled off. Apricots, peaches, plums after removal of the stone are cut into slices. The stalks are removed from the washed berries. Tangerines and oranges after peeling separated

yut on slices. Watermelons and melons after peeling and seeds are removed, and banana peels are cut into small slices.

To prepare syrup sugar is dissolved in hot water, citric acid is added (when cooking compotes from sweet fruits and apples), brought to a boil, boiled for 10 ... 12 minutes.

The fruits are immersed in the prepared syrup. Apples and pears are cooked with la

boiling point 6...8 min. Fast-boiling apples (Antonov, etc.) and very ripe pears are not boiled, but put into boiling syrup, heating is stopped and left in syrup until cool.

Oranges, tangerines, raspberries, strawberries, watermelons, melons, bananas, pineapples, blackcurrants are not boiled, but laid out in bowls or glasses, poured with warm syrup, cooled.

When cooking compote from apples, pears, quince, syrup can be prepared from a decoction obtained after boiling the peel and seed nests, which contain a significant amount of nutrients. Syrups can be tinted with cherry or blackcurrant extract.

To flavor compotes, you can add finely chopped citrus zest. You can improve the taste of the finished compote with grape wine or rum.

When preparing compote from rhubarb, peel off the skin (coarse fibers) from the petioles, cut them into pieces 2.5 ... 3 cm long and immerse them in boiling water for 3 ... 5 minutes. Then the rhubarb is transferred to boiling syrup, covered with a lid and cooled. You can add citrus zest and raisins to the syrup.

Dried fruit compotes. Usually compotes are cooked from a mixture of dried fruits. They are selected in such proportions that the broth has a pleasant taste and aroma. However, different dried fruits boil differently when boiled in syrup. Therefore, they must be laid in such a sequence that they are ready at the same time.

Dried fruits and berries are sorted, washed thoroughly in warm water, sorted, if necessary, cut into pieces no longer than 3-4 cm long (apples, pears, quince), pour hot water, heat to a boil, add sugar, add citric acid and cook until cooked pears, depending on the size and variety, cook for 1...2 hours, apples for 20...30 minutes, prunes, apricots, dried apricots for 10...20, raisins for 5...10 minutes.

Ready compote is cooled to 10 o C and incubated for 10...12 hours for infusion. At the same time, flavoring substances pass most completely from fruits into syrup, while cooling, the process of sucrose inversion continues, which improves the quality of the compote.

Compotes from canned fruits. They are prepared both from one species and from several. Banks with canned compote are washed with warm water, wiped with a towel, opened and the syrup is drained. Then syrup is boiled from sugar and water, filtered, fruit syrup is added, brought to a boil and cooled. Fruits and berries are taken out of jars. Pits are removed from peaches and apricots. Large fruits are cut into slices or halves. The berries are left whole. Prepared fruits and berries are placed in bowls or glasses, alternating in color, and poured with chilled syrup.

Compotes from frozen fruits and berries. Partially thawed (within 10 ... 15 minutes) fruits and berries after washing are laid out in bowls or glasses, poured with pre-prepared syrup and allowed to brew for 25 ... 30 minutes.

Apples or pears in syrup. Peeled and seeded apples and pears are boiled for 6-8 minutes in sugar syrup acidified with citric acid. Fast-cooking fruits are only brought to a boil in syrup and cooled in it. Then the fruits are taken out, the syrup is filtered, boiled grape wine is added to it. An apple or a pear is placed in a bowl and poured with chilled syrup.

Apples or pears are also cooked in red wine or sherry, but more red wine or sherry is added to the finished syrup.

Apples and pears with almonds. Boiled (as for serving in syrup) apples or pears are stuffed with peeled almonds, cut into pieces 2-2.5 mm thick and fried. When serving, the fruits are poured with thick raspberry syrup. Before cleaning, the almonds are poured with boiling water and kept in it for 1 ... 1.5 minutes, and when the skin is freely separated from the kernel when pressed with fingers, the almonds are thrown into a colander or sieve. Then it is rubbed into a towel, the skin is sifted, slightly dried and stored in a dry place.

Jellied sweet dishes

Jellied dishes include kissels, jelly, mousses, sambuki and creams. When cooled, they have a jelly-like consistency, since gelling agents are added to them. Jellied dishes are unwhipped (jelly, jelly) and whipped (mousse, sambuki, creams).

Kiseli. These are old Russian national dishes. The process of their preparation consists of two operations: preparation of syrup and brewing of starch. The syrup is prepared in different ways, depending on the type of product, and brewed in the same way: starch is diluted with a small amount of water or chilled syrup, stirred well, poured into boiling syrup and, quickly

stirring, bring to a boil (brew).

Depending on the amount of starch, kissels are: thick (80 g of potato starch per 1 kg of kissel), medium density (45 ... 50 g of potato starch per 1 kg of kissel), semi-liquid or liquid (30 g of potato starch per 1 kg of kissel) . Thick and medium-density kissels are released as independent dishes. Semi-liquid (liquid) kissels are used as sauces when selling sweet dishes, cereal casseroles, puddings, etc.

The assortment of jelly is very large. They are prepared from fresh fruits, berries, rhubarb, rosehip decoctions, dried fruits, blueberries, fruit juices and syrups, jam, marmalade, berry extracts, milk, cream, tea with wine and citric acid, kvass, etc.

The technological scheme for preparing jelly from juicy fruits (cranberries, currants, cherries, blueberries, blueberries, etc.) includes the following operations: squeezing juice from sorted washed fruits; preparation of a decoction of squeezes (pulp); preparation of syrup on a decoction; brewing starch; connection of ready-made jelly with squeezed juice; cooling.

The operations of the technological scheme for the preparation of jelly from strawberries, strawberries, raspberries, blackberries are as follows: rubbing berries and obtaining puree; preparation of a decoction of the pulp; getting a syrup from a decoction; brewing starch; combination of hot jelly with puree; cooling.

Technology system. preparation of jelly from dogwood, cherry plum, plums, apricots, apples and other fruits includes the following operations: boiling (or baking) prepared berries or fruits; straining and wiping; combination of broth with mashed potatoes and sugar; brewing starch; jelly cooling.

Berry juice and puree are introduced into the jelly in its raw form in order to preserve the vitamin C contained in them, as well as dyes, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and mashed potatoes, non-oxidizing dishes are used.

Thick jelly after the introduction of prepared starch is boiled for 6 ... 8 minutes and poured into molds sprinkled with sugar, cooled, and then laid out in vases or bowls. When on vacation, they are poured with fruit and berry syrup; cream or cold milk can be served separately.

Kissel of medium density after cooking is slightly cooled, poured into glasses or bowls. The surface of the jelly is sprinkled with granulated sugar (5...8% of the norm prescribed by the recipe), which, due to its hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film.

Jelly. It is prepared from fruit and berry decoctions, juices, extracts, syrups, milk, jams. When frozen, jelly is a transparent (except for milk jelly) jelly-like mass.

The shape of the jelly corresponds to the dishes in which it is cooked. Its density depends on the temperature and the amount of gelling agent (gelatin, agar, agaroid, furcellaran, sodium alginate).

Jelly is prepared in different types: one-color in molds; multi-layer pour a layer of jelly of one color, and after hardening it the second layer of a different color, etc.; mosaic frozen jelly of different colors is finely cut, mixed, put into molds and filled with light jelly (lemon, etc.); jelly filled with currant berries, raspberries, strawberries and others, or citrus slices are poured into jelly. In addition, you can pour jelly into baskets made from the peel of oranges, grapefruits, lemons, watermelons. A syrup of cranberries, currants and other juicy berries is prepared as for jelly.

Lemon jelly. Sugar syrup is prepared, insisted with zest, filtered, prepared gelatin is introduced, brought to a boil and lemon juice is poured in. If the syrup is cloudy, it is clarified. To do this, raw egg white is mixed with an equal amount of cold water, poured into syrup cooled to 77 ... 75 ° C, brought to a boil and then boiled for 8 ... 10 minutes at low heat. The clarified syrup is filtered and poured into molds.

Milk jelly. Peeled bitter and sweet almonds are crushed in a mortar, gradually adding water (so that the oil does not spill out). When the mass becomes homogeneous, it is squeezed through the fabric. The squeezes are again crushed in a mortar with the addition of water and squeezed. Cooked almond milk is combined with hot cow's milk and sugar. Injected into prepared

ny gelatin, pour into molds and cool. Milk jelly can be prepared without almonds by adding vanillin. Almonds contain the glycoside amygdalin, which, when hydrolyzed, releases the poisonous aglycone. There is especially a lot of amygdalin in bitter almonds. Therefore, a large amount of bitter almonds should not be consumed.

All types of jelly are released with sweet sauces, whipped cream, with natural syrups.

Mousses. Mousse differs from jelly in that the syrup with gelatin is cooled to 25...30 o C and whipped in a mixer or by hand until the volume increases by 4...5 times. The mass that has not yet solidified is quickly poured into molds and cooled. Before leaving, the mousse form is lowered to 2/3 of the height for a few seconds in hot water and laid out in a vase or bowl. On vacation, they are poured over with sweet sauce or natural fruit and berry syrup.

You can cook mousses without gelatin with semolina. To do this, pour semolina into boiling syrup, continuously stirring, brew it, cool the mass and beat.

Cranberry mousse. Sugar is added to a decoction made from cranberry pulp, heated to a boil, prepared gelatin, cranberry juice are added and filtered. The mixture is cooled to 25 ... 30 0 C, whipped in a non-oxidizing bowl until a fluffy mass is formed, quickly transferred to molds and put in the refrigerator for 1 ... .5 cm, let cool and cut into portions. Mousse is served with cranberry sauce or cranberry (or other fruit and berry) syrup.

Fruit mousse on semolina. Apples without seed nests are cut into several pieces and boiled until soft. The broth is filtered, the apples are wiped, mixed with the broth, sugar, citric acid are added and brought to a boil. Then sifted semolina is introduced in a thin stream and boiled, stirring, for 15-20 minutes. The mixture is cooled to 30...40 o C and whipped

until a thick foamy mass is formed, which is poured into molds and cooled. Released in the same way as mousse with gelatin. When preparing cranberry mousse on semolina, semolina is poured into cranberry syrup and boiled.

Otherwise, the preparation method is the same as for apple mousse.

Sambuca. Sambuc is a type of mousse. When preparing it, fruit puree from apples (apple sambuk), apricots (apricot sambuk) or plums (plum sambuk) is mixed with sugar and egg whites and whipped while cooling until it doubles in volume and forms a homogeneous lush foam. The prepared gelatin is dissolved, cooled to 40...50 o C and poured into the whipped mass in a thin stream with rapid continuous stirring, poured into gelling molds and cooled. Released with sweet sauces or fruit syrups.

To prepare fruit puree, apples (without a seed nest) or pitted plums are placed on a baking sheet, a small amount of water is added and baked in an oven until soft. Then they are cooled and wiped.

The gelling agents in these dishes are fruit pectin and gelatin, so the gelatin bookmark is reduced to a concentration of 1.5%. Whipped squirrels give finished products additional pomp.

Creams. They are prepared from thick (containing at least 35% fat) cream or sour cream 36% fat with the addition of eggs, milk, sugar, fruit puree and gelatin, as well as various flavoring and aromatic products.

Depending on the raw materials used, creams are divided into creamy, sour cream and berry.

Vanilla, chocolate or coffee cream. It is prepared in two ways.

First way. For the egg-and-milk mixture, the eggs are ground with sugar, boiled hot milk is added in a thin stream and boiled at 70 ... 80 ° C (in a water bath) until thickened. After that, with stirring, the prepared, boiled gelatin is introduced. For vanilla cream, vanillin is added to the strained egg and milk mixture. For coffee cream, the mixture is prepared with the addition of coffee infusion (50 g of coffee per 150 g of boiling water). For chocolate cream, cocoa powder ground with sugar or refined powder is added to the hot egg-and-milk mixture. Cream or sour cream, chilled to 4 ... 7 ° C, is whipped in the cold until a thick fluffy foam is formed. In the whipped mass, stirring constantly, pour in the egg mixture cooled to room temperature.

The second way. Vanillin or cocoa powder, pounded with peanut powder, is added to whipped cream. Then, with continuous stirring, the slightly cooled dissolved gelatin is added in a thin stream. For coffee cream, gelatin is dissolved in a strong coffee infusion.

The finished cream is quickly poured into molds and cooled. Before the holiday, the form with the cream is dipped in warm water for a few seconds, then, taken out of the water, shaken and put the cream in a vase or on a dessert plate. On vacation, it is poured with coffee or chocolate syrup, or

strawberry, raspberry, cherry sauce. To prepare coffee syrup, ground coffee is poured with boiling water, insisted for 10-15 minutes, filtered, combined with sugar and brought to a boil, then the syrup is cooled.

To prepare chocolate syrup, cocoa powder is triturated with sugar, hot water is added, thoroughly stirred and brought to a boil, vanillin is added and cooled.

Berry cream. Berries (strawberries, raspberries, blueberries, cherries, currants) are wiped. The finished puree is combined with egg-and-milk mixture cooled to 18...20 o C. Then the mass is combined with whipped cream or sour cream. You can cook berry cream without egg mixture. In this case, berry puree is combined with refined powder, dissolved gelatin and mixed with whipped cream. The prepared mixture is poured into molds and cooled. On vacation, the cream is poured over with sweet sauce, fruit and berry syrup.

whipped cream

They are not only used for the preparation of creams, but also released as an independent dessert dish. To do this, powdered sugar, various fillers and flavors are added to the cream. Chilled cream (35% fat) is whipped to a fluffy stable foam and refined powder is added with stirring. When you leave the whipped cream put in a bowl. They are served with jam, oranges, tangerines, chocolate or roasted almonds.

ice cream

Public catering establishments sell ice cream of industrial production (plombir and cream), and soft ice cream is prepared on the spot immediately before the holiday. Soft ice cream is made from dry mixes. It is a product of a creamy consistency with a delicate structure, low overrun (40...60%) and a temperature of 5 to 7 ° C. Soft ice cream is not subjected to hardening to low temperatures and is released to the consumer immediately after it leaves the freezer. Depending on the mixture used, soft ice cream of the following types is produced: creamy, creamy chocolate, creamy coffee, creamy protein, milk with a high fat content, milk, etc.

They sell ice cream (both soft and industrially produced) with various sweet sauces (chocolate, nut, chocolate nut, blackcurrant, strawberry, raspberry, cherry, apricot), fresh, canned, frozen fruits and berries, jam, whipped cream, cookies (butter, sugar), cognac, liquor.

Ice cream is released in bowls, wine glasses or special vases; it can be served with natural fruit or berry juices or soft carbonated drinks in glasses with straws.

Ice cream "Surprise". It is prepared for banquets, New Year's

dinners. Slices of biscuit are placed on a metal dish, canned apples or pears cut into thin slices, then ice cream balls. Ice cream top and sides are quickly covered with a layer of canned fruits, biscuit and whipped with sugar proteins, releasing them from a pastry bag. The prepared dish is quickly (1 ... 2 minutes) baked in an oven at a high temperature (not lower than 260 ° C) so that the egg whites are immediately browned. Sprinkle the dish with powdered sugar when on holiday. When serving, you can pour cognac or alcohol around the ice cream and light it.

Parfait is a special kind of ice cream. At catering establishments, it is prepared from thick (at least 35% fat) whipped cream with sugar, egg and milk mixture, flavorings and flavoring products: vanillin (vanilla parfait), toasted chopped nuts (nut parfait), strawberry puree (strawberry parfait).

The technology for preparing parfait is similar to the preparation of creamy, berry creams, with some exceptions: for egg-milk mixture

yolks are mainly used, a gelling agent is not introduced, the prepared mass is laid out in special corrugated forms, tightly closed with lids and frozen in low-temperature cabinets, chambers at 18 ° C for 1.5 ... 2 hours.

Before serving, the form is dipped in hot water (50 ... 60 ° C) for a few seconds and the parfait is placed in vases. When serving, you can put canned fruit on the parfait. Small cookies are sometimes placed near or around the parfait.

Hot sweet food

Hot sweet dishes include soufflés (air pies), puddings, sweet cereals, apple dishes, pancakes, etc.

These dishes, especially cereals and flour, are highly nutritious and are used not only as a dessert, but are also included in the dinner and breakfast menus.

Souffle. To prepare a soufflé, egg yolks are ground with sugar, flour, vanillin (for vanilla soufflé), pounded chocolate or cocoa powder (for chocolate soufflé), crushed and toasted almonds (for opex soufflé) are added, diluted with hot milk and, stirring continuously, steamed mixture until thickened. The hot mixture is combined

with whipped proteins and spread on a portioned pan, greased with oil. Decorate with the same mass on top, releasing it from a pastry bag. Bake in an oven at a temperature of 180 ... 220 ° C for 12 ... 15 minutes.

The baked, well-brown soufflé is sprinkled with powdered sugar and served immediately before it has fallen off. Separately offer cold milk or cream.

Soufflé apple, berry. Fruit or berry puree is boiled with sugar until thickened, hot mixed with whipped proteins and baked in the same way as vanilla soufflé.

puddings. They are prepared from viscous cereals (rice, semolina) or vanilla crackers, broken into small pieces.

Breadcrumbs or biscuit pudding. Egg yolks are rubbed with sugar, diluted with cold milk, and this mixture is poured over vanilla crackers broken into small pieces or a dry biscuit. When they swell, add sorted and washed raisins, candied fruits, cut into cubes (5 ... 7 mm), mix and carefully combine with whipped proteins. The evenly mixed mass is laid out in molds, greased with oil and sprinkled with breadcrumbs (if the pudding will be baked in an oven) or granulated sugar (if the pudding will be steamed in a double boiler). The finished pudding is cut into portions, poured over with apricot sauce or served separately in a saucepan.

biscuit pudding served with egg sweet sauce.

Apple pudding with nuts. Peeled and roasted nuts are crushed, poured with milk and boiled for 2-3 minutes. Then semolina is poured into the milk in a thin stream, brought to a boil. In a slightly cooled mass (60 ... 70 ° C), egg yolks mashed with sugar, peeled and cut into small cubes apples, salt are introduced, stirred; then whipped proteins are introduced and the resulting mixture is gently mixed a second time. Pudding in molds is steamed and served with apricot sauce.

Gyp's porridge. Milk (3.2% fat content) is poured into a wide shallow dish (stewpan, frying pan) and placed in a hot oven. As soon as a ruddy foam forms on the milk, it is immediately removed with a fork, then the foam is allowed to form again and removed. They do this several times. Then the saucepan with milk is put on the stove, semolina is poured into boiling milk

cereals and cook until tender. Yolks, mashed with sugar, vanillin and part of the chopped foams are added to the porridge cooled to 60 ... 70 ° C, and then whipped proteins are added in two or three doses. Porridge is laid in layers: a layer of porridge is laid on a portioned pan, greased with oil and sprinkled with breadcrumbs; sprinkle with chopped nuts, cover with foams removed

from milk; put a second layer of porridge on top; the surface is leveled, sprinkled with sugar and pressed in the form of a grid with a hot chef's needle. Bake in an oven at a temperature of 240 ... 250 o C for 12 ... 15 minutes. ready-made porridge is decorated with candied fruits and canned fruits, heated in syrup, mixed with foam and toasted almonds. Apricot sauce is served separately in a gravy boat.

Apple dishes. During heat treatment, apples become softer and more aromatic and, in addition, the amount of pectin in them increases (due to the transition of protopectin to pectin), sweetness increases as a result of sucrose inversion. So, when baking apples, depending on the content of organic acids in them, up to 30% of sucrose is hydrolyzed. The flavor of apple dishes is enhanced by the addition of ground cinnamon or essence (rum,

cognac).

Baked apples. Apples (the best Antonov ones) are washed, not peeled, but the core is removed with a round notch. Prepared apples are placed on a baking sheet, fill the recesses in them with sugar (baked apples), finely chopped carrots with sugar and sour cream (apples stuffed with carrots), milk rice porridge with raisins and roasted nuts (apples stuffed with rice and nuts), mashed cottage cheese

with raisins and sugar (apples baked with cottage cheese), a mass of chopped nuts, dried apricots or prunes (apples baked with dried apricots or prunes), etc. A small amount of water is added to a baking sheet and apples are baked for 15 ... 20 minutes (depending on from variety). Apples are released hot or cold, poured with syrup or sprinkled with powdered sugar. apples can

but serve with sweet sauces, whipped cream, jam.

Charlotte with apples. Preparation of the dish includes: preparation of minced meat; bread preparation; molding; baking.

Wash the apples, peel and core, cut into slices 2-3 mm thick or into small cubes, sprinkle with cinnamon sugar. If the apples have dense pulp, they can be boiled.

Cut off the crusts from stale white bread. The crumb is cut into rectangular slices 0.5 cm thick. The scraps remaining from the bread are crushed in the form of cubes, dried and mixed with apples. Slices of bread are moistened on one side in a mixture of eggs, milk and sugar, then they cover (soaked side down) the bottom and walls of a greased form (tray) for baking charlotte. The form is filled with minced meat, covered with the same slices of bread, but with the moistened side up. The surface is impregnated with the remaining lezon and baked in an oven at a temperature of 180 ... 200 ° C until a golden crust is formed (15 ... 20 minutes). The finished charlotte is kept in the form for 10 minutes, and then laid out on a dish or plate. On vacation, pour over with apricot sauce. The sauce can be served separately.

Apples in dough (in batter) fried. Apples (preferably medium-sized Antonov) without seed nests and without peel are cut into slices 0.5 cm thick and sprinkled with sugar. Prepare the dough: put salt, sugar, sour cream, flour into the yolks, separated from the proteins, mix thoroughly and dilute with milk. Proteins are whipped into a thick foam and carefully introduced into the dough directly.

vein before using it.

Circles of apples are dipped into the dough with a chef's needle, and then quickly transferred to heated fat and fried until golden brown; Ready apples are placed on a plate, sprinkled with powdered sugar on top, apricot sauce is served separately.

Apples with rice. Eggs are added to hot viscous rice porridge boiled in milk with sugar (porridge temperature is not more than 60 ... cabinet 15...20 min at

temperature 240 ... 250 ° C. Apples without peel and seed nest are boiled whole or in halves in acidified water until soft. When serving, hot apples are placed on the porridge and poured with apple or apricot sauce.

Kiev apples. Peeled and seeded apples are blanched until half cooked in acidified water.

Then the apples are placed in a portion pan, the hole is filled with jam. Prepared apples are poured with egg-sour cream mixture and baked until tender. To prepare the mixture, the yolks are ground with sugar, flour is added. Separately whip sour cream, proteins and combine them with yolks. The dish is released in a portioned pan, sprinkled with refined powder on top.

Dishes from fruits and berries.

Croutons with fruits and berries. Peels are cut from a wheat loaf, cut into slices 5 mm thick, soaked with a mixture of eggs, milk and sugar (egg-and-milk mixture), fried on both sides in margarine until golden brown. During the holiday, they put shyudy and berries warmed up in syrup on the fried croutons and pour over with apricot sauce.

Baskets with fruits and berries. Baskets baked from shortbread dough are filled with boiled slices of apples without skin and seed nest. Immediately before the holiday, they are poured with apricot sauce. Instead of apples, you can put strawberries or raspberries in baskets and pour over strawberry or raspberry sauce.

Requirements for the quality of sweet dishes.

Shelf life

The serving temperature of cold sweet dishes should be 12 ... 15 0 C, hot 55, ice cream 4 ... 6 o C.

the taste and smell of berries, fruits, wine in syrups, etc. are clearly expressed); slight texture defects (liquid jelly, thick jelly; slightly whipped mousses, sambuca, cream; insufficient porosity of puddings and baked goods; fruits in compotes are partially overcooked; unattractive appearance(cloudy compotes, syrups); film on jelly; fruits, jelly are inaccurately laid out); minor color defects (the color of jelly, jelly is not pronounced enough, baked goods are poorly tinted, etc.).

Fresh fruits. They must be mature, sound and thoroughly washed.

­ Compotes. The syrup in compotes should be transparent, with a concentrated taste and smell of fruits, moderately sweet, with a pleasant sourness (if sour berries and fruits such as currants, cherries, etc. are used). Fruits and berries should be soft, but unboiled and wrinkled. Rotten and wormy fruits are not allowed.

The main defects: the syrup is sweet, but without the aroma and taste of fruits (the liquid was drained and the syrup was added); the taste is weakly expressed (they violated the recipe or little, insisted after cooking); some of the fruits are overcooked, but the shape of others is preserved, there is a cloudy sediment at the bottom (all the fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time); there are stalks, seeds of apples and pears, seeds of fresh plums and apricots (poorly sorted and peeled the fruits).

Fruit in syrup. Apples and pears should keep their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.

Main defects: the surface of apples and pears darkened (peeled fruits were stored in air, not in acidified water), deformed (overcooked), hard (undercooked) fruits; the syrup has an insufficiently concentrated taste (the recipe is broken) or a cloudy hue (the peels of the fruit from which the syrup was cooked were overcooked).

Thick jelly should have a dense texture, keep the shape, not spread; semi-liquid consistency of thick sour cream. Fruit and berry jelly made from squeezed juice (cranberries, blueberries, currants, etc.) should be transparent, retain the color, taste and aroma of berry juices, and jelly from pureed fruits may be cloudy, and their color may change somewhat.

Main defects: liquid jelly (digested or put little starch); the presence of lumps (incorrectly brewed starch); film on the surface (not sprinkled with sugar before cooling); jelly from squeezed juices does not have the aroma, color and taste of fresh berries (the juice was boiled, and not introduced raw at the end of cooking); cloudy jelly from juices and syrups (they kept it for a long time, they used maize starch); in jelly from mashed fruits there are large particles (poorly rubbed); milk kissels have the smell of burnt milk, there is no aroma of vanillin; water appeared on the surface of the thick jelly (it was stored for a long time); cranberry jelly has a purple color (cooked in an aluminum bowl).

Jelly. The consistency of the jelly should be jelly-like, but not rough or rubbery, the shape should be maintained at the break. Berry jelly should be transparent, with the taste and smell of used berries. The use of artificial colors in the manufacture of jelly is prohibited.

Main defects: berry jelly is opaque (poorly filtered and not clarified); jelly is not frozen or very thick (gelatin was not put in the norm); lemon jelly is bitter (poorly cleaned the zest); pieces of gelatin come across (gelatin was poorly soaked and did not dissolve completely); unsweetened jelly (not enough sugar was used).

Mousses. Mousse is a frozen, tender, finely porous, lush and slightly elastic mass of pale color (cranberry pink, apple and lemon white or slightly yellow). Before tempering, cut into rectangular or triangular pieces with smooth or corrugated edges. The taste is sweet, with a slight sourness.

The main defects: a dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled down); the mass is heavy (whipped a little); the pieces are shapeless (they were supercooled when beating).

Sambuca. The consistency is elastic, the mass is homogeneous, heavier than that of mousse, finely porous, the taste is sweet, with a slight acidity, the smell of apples or apricots.

Creams. A porous, elastic mass, cut into rectangular pieces and cast in moulds. Smell and color corresponding to fillers or flavorings.

puddings. Should have a soft and tender texture inside, a fried crust, a sweet taste. On the cut, candied fruits or raisins are visible, evenly distributed throughout the mass.

Hardening is not allowed. The mass should be well baked. The readiness of the pudding is determined by piercing it with a splinter or a knife. If the pudding is baked, they stay dry.

Guryev porridge. The surface should be golden (sometimes it is cauterized in the form of a grid), the consistency is lush, tender.

Defects: settling of porridge after baking, boiled lumps of cereal inside, burnt surface, etc.

Apples with rice. Rice should be neatly shaped into a low cylinder. The surface of the apples is light, completely covered with sauce.

Apples in dough. Should look like a ruddy donut with a golden crust. The dough should be lush, yellow at the break; well-baked apple, greenish-yellow or white, soft.

Charlotte apple. There should be a crispy golden crust on the surface; the filling is thick, does not bake, it is well warmed up.

Fresh fruits and berries are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 ° C and a relative humidity of 75 ... 80% for no more than 48 hours. Cold sweet dishes (compotes, jellies, etc.) are stored under the same conditions up to 24 hours. For their storage, use non-oxidizing dishes. Hot sweet dishes (puddings, casseroles) are stored in an oven or on a food warmer at a temperature of 55 ... 60 0 C for no more than 2 hours.

Importance of sweet foods in nutrition. Sweet foods contain a significant amount of sugar, which is very easily absorbed by the human body. Many of the sweet foods are high in calories. Dishes prepared from fruits and berries are distinguished by high vitamin activity. In addition, sweet dishes have a pleasant taste, aroma, delicate texture, have a beautiful color and have a beneficial effect on the digestion process.

Cold sweet dishes Sweet dishes and drinks are a traditional addition to any menu. Lunches certainly end with them, they are decoration and completion holiday table. They are tasty, very nutritious, cause a feeling of satiety, and help improve digestion.

Kissels and compotes are prepared from fresh, quick-frozen, dried, sterilized fruits and berries. Jelly and mousses are prepared mainly from the same products as jelly. And also use gelatin or semolina. To prepare the cream, you need whipped cream with at least 30% fat or whipped sour cream, as well as dissolved gelatin. Soufflé, unlike many other sweet dishes, is usually served hot immediately after baking. Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a delicate, lush texture, casseroles, charlottes, fresh, boiled or baked fruits with sweet sauce. It has become customary to include ice cream in the festive dinner menu - an exceptionally pleasant and visually attractive product. It can be an integral part of such soft drinks as coffee-glaze or ice-cream.

Hot sweet dishes puddings soufflé pancakes Serving temperature: C

Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a delicate, lush texture, casseroles, charlottes, fresh, boiled or baked fruits with sweet sauce. It has become customary to include ice cream in the festive dinner menu - an exceptionally pleasant and visually attractive product. It can be an integral part of such soft drinks as coffee-glace or ice-cream.

Hot drinks The number one drink in the world is tea. This tonic drink has a beneficial effect on the human body. Another popular drink is coffee, which has a specific aroma and taste and has a stimulating effect on the body.

Apples in syrup. The apples are washed, the core is removed with a recess, peeled and boiled in a slightly acidified syrup (100 g of sugar and 0.01 g of citric or other food acid are taken per 1 liter of water) until they are soft. Chilled apples are placed in bowls, poured over with chilled berry (raspberry, strawberry, strawberry) syrup (from 500 to 800 g of sugar are taken per 1 liter of water). The syrup is boiled so that it is transparent and has the density of cream when cold.

Fresh fruit compote. Apples and pears are freed with a metal notch from the seed nest, peeled, cut into slices. Sliced ​​fruits are placed in the prepared hot sugar syrup and kept there until they become soft. Peeled watermelon and melon are cut into slices. Peaches, apricots and plums are washed and cut into slices. The grapes are washed. Fruits are beautifully placed in a bowl and poured with chilled syrup.

Jellied sweet dishes Fresh fruits and berries, as well as natural juices and syrups are used to make jelly. Jelly contains sugar and gelatin. Gelatin is pre-soaked for an hour in ten times the amount of cold water. Sugar syrup is prepared, into which soaked gelatin is introduced, stirred and brought to a boil. Juice of berries or fruits is poured into jelly; to improve the taste, add citric acid, grape wine or cognac.

Sambuk from apples. Apples are washed whole, put in a saucepan or cast iron pan and baked in an oven. Gelatin is soaked in cold water. Hot apples are rubbed through a sieve. Sugar is added to the resulting puree and raw egg whites are added in two doses. The mass is cooled and whipped until a thick white foam is formed. Hot strained gelatin is added to the whipped mass in a thin stream, continuing the beating. Sambuc is poured into molds or baking sheets and cooled.

Grind watermelon in a mixer. Prepare the syrup. To do this, mix honey, sugar and water, add lemon juice and dry wine. Mix the resulting syrup with chopped watermelon. Place a piece of watermelon on the bottom of each mold, pour in the sorbitol and place in the freezer for 1 hour. After the first hour of freezing, gently stir the dessert with a fork and place back in the freezer for another 2-3 hours.

Dry pudding. Pudding is made from simple or rich crackers. Crackers are cut into cubes and poured with warm milk (10-15% of milk by weight of crackers). When the crackers swell, put raisins, vanilla, cloves, egg lezon and egg whites whipped into foam. Egg lezon is a mixture of egg yolks mashed with sugar and diluted with hot milk (100 g of sugar, 4 eggs, vanillin powder are taken for 1 liter of milk). Everything is mixed well (the mass should be thick) and transferred to baking sheets or molds greased with cold butter. The mass is sprinkled with breadcrumbs and baked. When tempering, the pudding is removed from the mold so that its underside is at the top.

Pancakes with jam. The dough for pancakes is prepared in milk, with the addition of flour, eggs, sugar. Pancakes are baked by pouring a thin layer of dough onto a cast-iron frying pan greased with a piece of bacon. The baked pancakes are stacked on the board with the fried side up. Jam is placed on the fried side of the pancake, shaped into an envelope and fried on both sides in butter. Release two or three pancakes per serving and sprinkle with powdered sugar.

Requirements for the quality of sweet dishes, conditions and periods of their storage Kissels have a uniform consistency, they resemble sour cream or cream in density. Their surface should be without a film. The taste of jelly is sweet; taste, smell, color correspond to those fruits and berries from which they are prepared. Kissels from decoctions, juices, syrups - transparent, from milk and fruit and berry puree - cloudy

Jelly has a homogeneous, gelatinous, slightly elastic consistency. The shape of the jelly is square, with wavy edges or a corresponding mold. The taste is sweet with a taste and aroma of the products used. Mousse has a delicate, slightly elastic, finely porous texture. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour taste. Color - white, cream, pinkish; depends on the products used

Compotes consist of syrup and fruit. Syrup - transparent, from yellowish to light brown. Fruits and berries (whole or sliced) are not overcooked and have retained their shape. The taste of compotes is sweet with a sour taste, the smell of fruits and berries from which they are made.

Storage Cold sweet dishes are stored in a non-oxidizing container for up to 24 hours at a temperature of ° C. Hot sweet dishes are stored until serving in an oven at a temperature of ° C or on a water bain-marie. Brewed tea is stored for no more than 1 hour. Pressed from fruits and berries or opened canned juices are stored in porcelain or enameled dishes from 2 to 4 hours.

Sherbet The name itself comes from the Turkish word "Şerbet". In Arabic, this drink was called "sharba" (drink). Interestingly, other types of sweets have exactly the same name: fruit colored fondant with nuts, popsicles, as well as instant powder, invented in the 19th century in Britain to produce sparkling carbonated sherbet. Sherbet is the very first soft drink in history. Sherbets were very popular in the Ottoman Empire. Usually they were drunk during feasts and before meals. And today sherbet is extremely popular in Turkey. It is very refreshing, which is especially important in hot climates. According to the Turks, sherbet is not only tasty, but also a healing drink.

Grind the yolks with sugar and salt, add milk, stir well, pour in the melted butter and gradually pour into the pan with flour, stirring so that there are no lumps. Before you start baking, add whipped egg whites. Heat up a frying pan, greased with a piece lard, pour a little dough, turning the pan so that the dough spreads in a thin layer (if a lot of dough gets into the pan, drain it from the pan back into the pan). Put the pan on the fire and as soon as one side of the pancake is browned, with a wide knife or spatula turn it over to the other side. Place 1/2 teaspoon of jam in the middle of each pancake and roll it into quarters. Place pancakes in a small bowl. Sprinkle each row with melted butter. Cover with a lid and steam until serving. Serve hot with sour cream.

When we hear the word "dessert", we imagine something very appetizing and sweet. In fact, dessert is a broader concept, originating from the ancient French desservir(clear the table). Dessert can be anything served after the main course: cheese, fruits, berries, nuts, juices. True, it is not clear whether to consider dessert chewing gum. The history of desserts goes back thousands of years. Traditionally, desserts include cakes, pies, pastries, cookies, sweets, ice cream, marshmallow, jam, chocolate, liqueurs and many sweets of Eastern and European national cuisines.

The custom of ending the meal with dessert did not appear in Europe until the 19th century, along with the rise of sugar production. Before that, sweets were the privilege of the rich and appeared on the table of commoners only on holidays. Hence the custom to pay great attention to the decoration of desserts, because a festive dish should look impressive.

Sweet fruits and honey were the first popular desserts. A lot of sweet dishes have appeared on the basis of natural sweeteners, which were later replaced by sugar. Those sweets that we have today are far from the original dishes in terms of taste, nutritional value and vitamin content. Most of today's desserts are rich sources of glucose. They successfully fight hunger, give strength, stimulate the brain and improve mood. However, you should not spoil yourself with sweets every day, especially if your lifestyle cannot be called active.

Ice cream
Only the desire of people for a miracle can explain the appearance of ice cream about 4,000 years ago in hot Mesopotamia, where noble people had "ice houses" to store ice. Ice was delivered to the table of the Egyptian pharaohs along the Nile. It is known that in the 5th c. BC. in Athens they sold snow balls with honey and berries. For Nero, they collected snow from the tops of the mountains and prepared fruit ice with honey and nuts. In the 4th c. BC. the Persians were able to build structures where ice collected in winter or brought from mountain peaks was stored all summer. It was in Persia that the prototype of modern ice cream appeared - a dish of frozen rose water, saffron, fruit and thin strips of dough resembling vermicelli.

The ice cream maker was invented in China long before the advent of refrigerators. The ingredients were placed in a large container with a mixture of ice and saltpeter. In France, instead of saltpeter, they began to use salt. The principle of operation of the first "ice creamers" is simple - since salt water freezes at a temperature below zero, mixing a large amount of ice with salt helps to cool the sweet mixture to zero temperature, which is quite enough for ice cream. The first ice cream recipe was published in an English cookbook in 1718. In the middle of the 19th century. ice cream in England became available to everyone, as a large amount of ice was transported from Norway. In Russia, the favorite dish in the heat was planed milk frozen in the cellar.

Thanks to ice cream, the drink cream soda (short for ice cream soda) appeared. Ice cream was the only thing permitted on Sundays in 19th-century Puritan America, when alcoholic and soft drinks were banned. The conical ice cream waffle cone appeared in America in 1904. According to legend, the ice cream seller ran out of cardboard plates at the fair. A Syrian waffle vendor who worked nearby and was suffering from a lack of customers offered to cooperate and sell ice cream in rolled waffles.

In the 1950s, it was discovered that it was possible to double the amount of air in ice cream and thus reduce the amount of milk in each serving. Around the same time, industrial and affordable home refrigerators appeared, making ice cream a cheap treat. Today, the United States is considered the leader in eating ice cream, where each person has 23 liters of ice cream per year.

Cold desserts are not limited to milk ice cream. In the East, cold drinks are popular: sweet sherbet (made from low-fat milk, juice and sweet fruits) and sorbet (fruit puree without dairy products). In Italian cuisine, there is a dessert made from low-fat milk and eggs (gelato) and a sweet cream made from full-fat milk and yolks. A Malaysian dish called ice kasang is made with syrup, ice, red beans and condensed milk.

Chocolate
The discovery of chocolate and other South American products is credited to Columbus, although in fact cocoa beans and the recipe for chocolate originated in Spain thanks to Cortes. The Maya and Aztecs cultivated cocoa trees as early as the 15th century. BC. and drank bitter chocolate with pepper, believing that the god Quetzalcoatl himself gave them his favorite plant that gives strength. Seeing the first European - Cortes - the Aztecs considered him Quetzalcoatl himself and treated him to chocolate. Cortes did not like bitter chocolate, and the Aztec leader Montezuma realized that this was not a god at all and expelled Cortes from the city. Soon the Aztec empire was captured by the Spaniards, and their divine drink came to Spain, where it was sweetened with sugar.

A drink made from cocoa beans has almost retained its ancient name - xocolatl (bitter liquid), and the scientific name of cocoa beans - Theobroma Cacao - means "cocoa is the food of God." As is the case with many exotic spices and foods, chocolate was first used for medicinal purposes. It has been found to be a powerful aphrodisiac and remedy for melancholy. Due to its rich composition, chocolate can be used as an energy source. White chocolate is very high in calories, but does not contain cocoa beans and therefore does not have useful properties bitter chocolate. According to the WHO, in large quantities, chocolate can cause a life-threatening addiction.

Marzipan
The name of this ancient dessert is translated from German as "March bread". Basically, marzipan is a mixture of grated almonds and powdered sugar. Other nuts are not suitable for this dessert. The oils contained in almonds allow complex shapes to be formed from the sweet nut mass without the use of gluing additives. Marzipan figurines can be painted and glazed.

Marzipan is traditionally considered an aristocratic sweet and a sign of good taste. There are several museums in Europe dedicated to this dessert. Marzipan is not just tasty figurines, but also a source of vitamin E, which is useful for nervous system and skin. The daily requirement of vitamin E is found in only 20 almonds.

According to legend, the Italians invented marzipan in the 10th century, when there was a crop failure for all cereals, and they had to replace flour with almonds, which, oddly enough, gave a good harvest. The French claim that they invented marzipan, while the Sicilians insist that they first learned about marzipan from the Saracens. In Spain, marzipan was made back in the 8th century, adding pine nuts, lemon zest and fruits to it. In Holland, marzipan is made with egg white, lemon juice and liqueur. In Germany, marzipan is associated with Christmas. German confectioners know about 200 marzipan recipes.

Oriental sweets
The history of desserts in the East is its own unique sweets and traditions. You will not surprise a modern person with sweets, but in ancient times, when sugar was a rarity, oriental sweets were equal in price to gold. The Arabs attributed magical powers to sweets. Oriental dishes owe their sweetness mainly to honey and juices of sweet fruits that do not grow in the middle lane. Candied fruits, spices and caramel are the hallmark of oriental desserts.

Turkish delight (translated from Turkic - light pieces) was made from fruits, rose water, honey, crushed almonds and starch. Its history spans several millennia.

Marmalade is a late European variety of Turkish Delight where there is less sweetness and more fruit. The name of marmalade comes from the Portuguese word "quince", as the first marmalade in Europe was brewed from quince juice. In England, orange jam is called marmalade.

Zephyr is an ancient oriental delicacy made from sugar and egg white. The French called this recipe meringue, and the dish with the addition of fruit puree began to be called marshmallow.

Baklava (baklava) is made from puff pastry, which is rolled into the thinnest layers, smeared with nut-honey mass, baked and soaked in syrup.

Halva appeared in the 5th century. BC. on the territory of Iran. The original halva was made from sugar, nuts and soap root. Such halva was airy and melting in the mouth. A variety of halva is koskhalva made from egg whites, molasses, poppy seeds, raisins or nuts.

Nuga was considered the delight of the padishahs. It was made from sugar syrup with egg whites, candied fruits and nuts and flavored with vanilla and lemon zest.

Sherbet is a cold dessert. It can be liquid and thick, like ice cream. Sherbet is made from the juices of various fruits, so it not only cools, but also saturates the body with vitamins and minerals needed in the heat.

Paste
Pastila is very similar to oriental sweetness (Turkish delight), but is considered a Russian national delicacy. Pastila has been known since the 14th century. It is possible that the method of its preparation was borrowed from the East, but the main ingredient of the marshmallow was Russian Antonov apples or sour wild apples. The most famous Russian marshmallow was Belevskaya, the recipe of which was invented by the merchant Prokhorov, who loved baked apples. Later, recipes for marshmallows from raspberries, lingonberries, mountain ash, currants appeared, but these berries contain little pectin and do not form such a dense mass as apples. Berry marshmallow was more often used as an addition to apple marshmallow in the preparation of puff pastilles.

In the 15th century, protein was added to marshmallow to give it a white color. Pastila with protein was more resilient and firm. The secret of the Kolomna white marshmallow was kept secret until in the 19th century the French, who knew about the properties of protein, surpassed the Kolomna confectioners by adding not just proteins, but whipped proteins to the apple-fruit puree. The result was an even more elastic mass, called the French marshmallow.

At first, marshmallows were made from honey, and only from the 19th century did sugar begin to be used. Due to the crystallization of sugar, the marshmallow became strong and retained its shape. Sugar apple marshmallow has won recognition all over the world. It was produced in dozens of varieties and exported to Europe. In Paris, London and other European capitals there were shops selling Russian sweets. Pastila was no longer cooked at home when Russian stoves disappeared. Marshmallow requires decreasing heat for 2 days, which is now possible only in factory conditions. Unfortunately, it is also unprofitable for factories to produce marshmallows due to the large time costs.

Tiramisu
The history of desserts in Italy is impossible without tiramisu, the most famous of Italian desserts. Its name translates as "pull me up", which reflects the high spirits during and after being treated to this dessert. For the first time, tiramisu was prepared for the Tuscan Archduke. Then this airy sweetness was called "Duke's soup". The modern name for the dessert was given by the Venetian courtesans, who noted its ability to cheer up.

Real tiramisu can only be tasted on the Apennine Peninsula, because only there they make delicate creamy mascarpone cheese - the main ingredient in tiramisu. Other elements of true tiramisu are savoiardi biscuits and Marsala wine.

A simplified version of the Italian dessert is called tiramisu in Russian. Italian ingredients can be replaced with sour cream, biscuit and cognac or liquor. It does not need to be baked, it is enough to cool it in the refrigerator.

The first known cake for special occasions is considered to be the wedding cake. Even the ancient Romans ended the wedding ceremony by breaking a thin wheat cake cooked with wine over the bride's head, which symbolized good luck and a quick addition to the family. The same ancient tradition exists among the Brahmins and many European nations.

In medieval England, guests brought homemade cakes to a wedding, built a tower out of them (very similar to modern multi-tiered wedding cakes), and the newlyweds kissed on top of this tower. By the way, the custom of crowning the wedding cake with figurines of the newlyweds comes from this kiss. This cute custom was gradually forgotten when one confectioner came up with the idea of ​​​​filling all the pies brought by the guests with icing, forming a single cake.

In France, a wedding cake was made from small round cakes stuffed with cream and doused with caramel. Hardening, the caramel kept the shape of even a very large structure. Each guest was served a few balls, breaking them off from the pie. Another type of French birthday cake is a puff cake made from thinning layers. Such a cake was the highlight of the program and was served at the end of the holiday.

In Japan, newlyweds who do not have the funds for an expensive wedding cake used a dummy. It could even be "cut" by inserting a knife into the slots. In India, sometimes they use a "blank cake", which is covered with icing. Guests are treated to pieces of glaze and fruit. In Russia, weddings did not take place without a round loaf, symbolizing the sun. The cutting of the wedding cake by the newlyweds had a sacred meaning among many peoples. Today, the wedding cake plays only the role of table decoration or serves as a couple's self-expression.

Gingerbread
Another symbol of the holiday is a gingerbread baked from dough with the addition of spices (hence the name), jam, honey, nuts and raisins. Gingerbread appeared during the Neolithic, when our ancestors learned how to bake bread and experimented with various flavors. The most ancient gingerbread is honey. Cakes baked with honey were known to the Egyptians and Greeks. The Germans improved the ancient recipe and still bake honey gingerbread for Christmas.

In Russia, the first gingerbread was also honey. The first mention of "honey bread" dates back to the 9th century. The first Russian gingerbread about half consisted of honey. They were baked from rye flour with the addition of berries, fragrant herbs and roots. They acquired their modern name in the 13th century, when spices from India became available. Traditionally, black pepper, orange (bitter orange), mint, anise, ginger, cloves and nutmeg were added to the gingerbread. Each locality had its own recipes for gingerbread. The most famous have always been Tula and Korensky (from the Root Desert) gingerbread.

The most ancient way of making gingerbread was hand molding. Later, cut-out gingerbread baked in molds appeared, and printed ones, on which a pattern was applied using a board. In Pomorye they make kozuli - richly decorated and painted fancy-shaped gingerbread.

Dessert recipes

Marzipan
Dissolve 200 g of sugar in a glass of water and boil for 20-30 seconds. Grind 400 g of almonds in a coffee grinder, add 200 g of powdered sugar and mix. Pour hot syrup into the mixture. Knead the cooled dough with your hands until it turns into a plastic mass. Store marzipan wrapped in cling film. Marzipan figurines can be dyed with canned food coloring. For long-term storage of figurines, they can be coated with food varnish.

Belevskaya (Prokhorovskaya) marshmallow
Peel a bucket of Antonov apples and cut into small pieces. Put in the oven and cook at 200 degrees until softened. Cool and rub through a colander.

Beat 8 proteins, add 2.5 kg of sugar, mix with applesauce and beat until a homogeneous white mass. Leave 2 cups for greasing, pour the rest on baking sheets, placing parchment and dry in the oven for several hours at the lowest temperature. After that, turn the layers over and remove the paper, moistening it with water.

Lubricate the layer with wet mass and roll into a tight roll. Dry the rolls for a few more minutes in the oven and rub generously with powdered sugar. It is better to store marshmallow in the refrigerator.

Tiramisu in Russian
Pound 6 yolks with sugar, add 450 g of sour cream and a little wine, mix and add whipped proteins to the mixture.

Brew 200 g of coffee, cool and mix with wine. Dip the biscuit pieces in the coffee and place on the bottom of a wide dish. Fill the cookies with sour cream, put another layer of cookies on top and pour the cream. Tiramisu should be kept in the refrigerator for 5-6 hours.

Tula gingerbread
Knead the dough from finely sifted flour on melted water with soda. Combine softened butter, honey and eggs and mix thoroughly. Combine both mixtures and roll out the dough.

To prepare the filling, boil the jam with sugar to thicken it. Place the filling between the cakes and put in a very hot oven for 2-3 minutes. Cool and bake for another 5 minutes in a hot oven. Drizzle with icing sugar.

Olga Borodina

Sweet food and drinks have become a traditional addition to any menu. Usually they complete breakfast, lunch or dinner. And they are the decoration of any holiday table.

And it's not just like that! It turns out that sweet foods and drinks are not only tasty, but also very nutritious and healthy. After all, they provide the human body with the necessary valuable substances, such as vitamins and mineral salts. And most of them contain a significant amount of sugars. In addition, sweet foods and drinks create a feeling of satiety and have a beneficial effect on digestion.

Guess what sweet dishes and drinks we are talking about? Well done!

Let's look at what they are made of. What are sweet foods and drinks. We will also discuss how to prepare some of them.

So, for the preparation of sweet dishes and drinks, they mainly use: fruits, berries and products of their processing, sugar, chocolate, cocoa, coffee, tea, cream, milk, eggs, various gelling agents.

The range of sweet dishes and drinks is very diverse. Drinks include compotes, kissels, fruit cocktails. For sweet dishes - jelly, mousses, sambuca and so on.

Compotes and jelly are prepared from various fruits and berries. You can use both fresh and quick-frozen, dried, canned.

Compotes from fresh fruits and berries do not require long cooking. When making them, it is enough to pour most fruits with boiled hot sugar syrup and let it brew. And you can immediately subject the washed and chopped fruits to heat treatment. To do this, place them in boiling water, slightly acidified with citric acid. Thus, the maximum amount of vitamins will be preserved in compotes.

Dried fruit compotes take a little longer to cook. Let's look at the sequence of their preparation.

So, one glass of dried fruit needs to be sorted out, foreign objects removed. Pour in water and let stand for 10 minutes. Then drain the water, and rinse the fruit thoroughly (3-4 times in warm water). Separate apples and pears, as they take longer to cook than other fruits. Pour 2 liters of water into a saucepan and boil. After the water boils, put the pears and apples into the pan. Cook them for 30-40 minutes at a slow boil. Then add the rest of the fruit and cook for another 15 minutes. 5 minutes before the end of cooking, add half a glass of sugar. Cool the finished compote and you can serve it on the table!

When preparing jelly from fresh fruits and berries, it is advisable to squeeze the juice out of them in advance or prepare a puree-like mass, and cook a decoction from the pomace. The squeezed juice is added to the jelly after it is brewed with a gelling agent. This will help enrich the jelly with vitamins, especially vitamin C, and preserve the color, taste and aroma that are characteristic of raw fruits and berries. Potato starch is used as a gelling agent for jelly.

Kissel is much easier to prepare if you use fruit and berry syrups and juices instead of fresh berries and fruits. And the easiest way to make jelly is to use dry jelly concentrate, which is sold in stores.

Depending on the consistency, jelly can be liquid, medium density and thick.

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Usually they prepare jelly of medium density. To do this, you need to take two tablespoons of potato starch for 4 cups of jelly. To prepare a thick jelly, it is enough to increase the amount of potato starch to three tablespoons.

Starch is diluted during the preparation of syrup with chilled broth, juice, syrup, milk or water. At the same time, 4-5 parts of liquid are taken for one part of starch. If you dilute the starch in advance, it will settle to the bottom.

Diluted potato starch must be filtered through a sieve and poured into hot syrup, stir quickly, bring to a boil and finish heating.

Most often, jelly is served cold. Kissel of medium density can be served hot. Thick jelly is poured into molds and cooled. Just soak the mold in cold water first. Then the chilled jelly will easily separate from it.

So that a film does not appear on the surface of the jelly, it must be sprinkled with a thin layer of granulated sugar or powdered sugar.

Let's look at an example of making strawberry jelly.

So, you need to take one glass of strawberries. Peel the berries, rinse and rub through a sieve. Pour two and a half cups of water into a saucepan, add three-fourth cups of sugar and mix well. Boil the resulting syrup. Dilute potato starch in cold boiled water. Do this in the ratio of two tablespoons of starch to one glass of water. Then pour the diluted starch into the syrup and let it boil again. Put strawberry puree prepared in advance into hot jelly and stir everything. Strawberry jelly is ready to eat!

Fruit smoothies are drinks that are prepared with fresh or frozen fruit. They can be prepared in combination with fruit juices or dairy products.

You can prepare fruit cocktails from any fruits and berries. To prepare them, fruits and berries can be mixed in the form of a puree or fresh juice of another can be added to the puree of one kind of fruit. For example, mix banana puree with freshly squeezed citrus juice.

Let's see how you can make a watermelon - strawberry smoothie.

So, watermelon needs to be peeled and pitted. Wash strawberries, remove leaves. Then put them in a blender and beat. If desired, ice cubes can be added to the cocktail.

For the preparation of jellies and mousses, the same products are used as for jelly, only gelatin is taken instead of starch. They are prepared in the same way, the only difference is that the mousses are whipped.

For the preparation of jelly, fresh fruits and berries are used. You can use natural juices, syrups. Gelatin must be soaked in cold water for an hour and a half. Bring juice or fruit puree to a boil. Add sugar syrup. Then dissolve the soaked gelatin in the resulting solution. Mix well. Cool the solution. Pour into molds and let dry. Before serving, the form with frozen jelly should be dipped in hot water for a few seconds so that the jelly is better behind the form.

Let's look at how to make cranberry jelly.

So, gelatin should be soaked in cold boiled water. Sort the cranberries, rinse and squeeze the juice out of it. Boil the squeezes. Put sugar into the strained broth, boil and remove the foam. Then remove the broth from the heat, add the squeezed gelatin into it and stir. When the mass has cooled down a little, pour the squeezed juice into it, strain and pour into molds.

When preparing mousses, you need to prepare the same mass from berries or fruits with the addition of gelatin as for jelly. Cool her down. Then beat well. When the mass increases in volume by about 4-5 times and begins to thicken slightly, quickly pour it into cold molds and cool.

If you add egg whites for splendor when preparing a mousse from a thick fruit puree, you get a sweet dish called sambuca.

Let's look at how you can cook sambuca from apples.

So, gelatin pour cold boiled water. Wash the apples, cut in half, put on a baking sheet. Add some water and bake in the oven until soft. Rub hot apples through a sieve, put in a deep saucepan and cool. Add sugar, raw egg white to them. Then beat well. When a lush foam is formed, add gelatin dissolved in hot water and filtered into the mass. You can optionally add vanilla and a little whipped cream. Mix everything well, pour into molds and cool.

Certain requirements are imposed on the quality of sweet dishes and drinks. Let's list them.

Compote consists of syrup and fruit. The syrup should be clear, yellowish to light brown in color. Fruits and berries (whole or chopped) not overcooked. The taste of compote is sweet with a sour taste, the smell of fruits and berries from which it is made.

Kissel should have a uniform consistency, similar in thickness to sour cream or cream. The surface must be free of film. The taste is sweet. The taste, smell and color correspond to the fruits and berries from which it is made.

· Jelly should have a uniform, gelatinous, slightly elastic consistency. The taste is sweet with a taste and aroma of the products used.

· Mousse should have a delicate, slightly elastic, finely porous texture. The taste is sweet with a sour taste. It is not allowed to have a layer of jelly in the lower part of the mousse, which is formed when the product is not whipped enough.